We are still using up the last of our 2022 potato harvest.  While we love roasted potatoes sometimes you want a little lighter dish, i.e., less carbs!  Bring on the cauliflower!  By mixing the potatoes with cauliflower you still get that potato taste with a few light bites in between.

Below is the approximate recipe I used for the two of us though we did have leftovers.  You can always adjust the quantities depending on how many people you are feeding.  Good any time of the day.

Preheat oven to 400 degrees

3 cups cubed potatoes
3 cups chopped cauliflower
2 T. olive oil
1 clove pressed garlic
1 tsp. garlic powder
1 T. fresh rosemary (or 1 tsp. dry rosemary)
salt and white pepper to taste

Using a very large mixing bowl and a spatula, smash the garlic into the olive oil, add the garlic powder, salt, pepper and rosemary mixing very well.  Toss in the potatoes and cauliflower and stir until pieces are coated with the oil mixture.  Place on a greased or parchment-covered baking sheet.  Bake at 400 degrees for about 30 minutes.  Use a fork to check for doneness, turn the veggies and put back in the oven for a few more minutes if necessary.  Enjoy!

Rosemary